FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / O objetivo deste trabalho foi realizar um estudo teÃrico-experimental da separaÃÃo dos aÃÃcares presentes no suco de caju. Os materiais utilizados foram soluÃÃes frutose / glicose sintÃticas e suco de caju clarificado. A caracterizaÃÃo foi realizada atravÃs das anÃlises de pH, sÃlidos solÃveis totais (ÂBrix), condutividade elÃtrica, cor, turbidez, densidade, viscosidade, proteÃnas solÃveis e taninos. A adiÃÃo de resinas de troca iÃnica (Dowex 50WX2-100 e Dowex  1X8-100) e carvÃo ativado (119-8X30 da Carbomafra S/A), em cerca de 1% p/v cada, causou uma reduÃÃo significativa na cor e turbidez, apesar do teor de aÃÃcares ter diminuÃdo entre 6 e 10%. Duas colunas foram empacotadas com as resinas DOWEX MTO 99Ca e DIAION UBK 555 para os experimentos de separaÃÃo de aÃÃcares. A capacidade de adsorÃÃo da resina DOWEX MTO 99Ca foi mantida constante, por outro lado, o desempenho da resina DIAION UBK 555 foi significativamente afetado apÃs seu contato com suco de caju clarificado. / The objective of this work was to perform a theoretical and experimental study for the separation of the sugars present in clarified cashew apple juice. The materials used were synthetic fructose/glucose solutions and clarified cashew apple juice.. The characterized according to the following analyses: pH, ÂBrix, electrical conductivity, color, turbidity, density, viscosity, soluble proteins and tannins. It was found that the addition of ion-exchange resins (Dowex 50WX2-100 and Dowex  1X8-100) and activated carbon (119-8X30 from Carbomafra S/A) at about 1% wt/vol, each, caused a significant reduction in color and turbidity, although sugar content was also reduced from 6 to 10%. Two beds were packed with resins DOWEX MTO 99CA and DIAION UBK 555 for sugar separation experiments. The adsorption capacity of resin DOWEX MTO 99CA was kept constant in spite of the contact with cashew apple. On the other hand, the performance of DIAION UBK 555 resin was significantly affected after the contact with cashew apple juice.